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Best Peruvian Chicken with Creamy Green Sauce

This flavorful Peruvian chicken is marinated and roasted to perfection, served with a creamy green sauce that will have everyone coming back for seconds.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces bone-in, skin-on chicken thighs
  • 4 pieces bone-in, skin-on chicken drumsticks
  • 4 tablespoons olive oil Used for marinating
  • 3 tablespoons fresh lime juice Adjust for taste
  • 6 cloves garlic, minced Add extra for flavor if desired
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
For the creamy green sauce
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, packed
  • 1/4 cup fresh parsley
  • 2 pieces jalapeños, seeds removed Adjust for desired heat
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Method
 

Marinating the Chicken
  1. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and marinate for at least 4 hours, or preferably overnight.
Preheating and Preparing
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
  2. Arrange the marinated chicken pieces skin-side up on the rack.
Roasting the Chicken
  1. Bake for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
  2. For an added crunch, broil for the last 3 minutes.
Making the Creamy Green Sauce
  1. In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt.
  2. Blend until smooth and vibrant green.
Serving
  1. Remove the chicken from the oven, let it rest for a few minutes, and then serve hot with a generous drizzle of the creamy green sauce on the side.

Notes

For extra flavor, add a splash of orange juice to your marinade. Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.